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Method

Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.

Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.

Recipe Tip

Using sausages or making it vegetarian

Use 4 pork sausages cut into chunks instead of
the beef. Fry for 5 mins until browned and leave
in the pan while the sauce cooks.
To make it veggie: swap beef for a 400g can
chickpeas (drained and rinsed) or Quorn pieces
and increase the mushrooms to 200g/8oz.

Comments, questions and tips

I really enjoyed it and loved how simple it was. I added double the amount of paprika and some garlic. Next time I would serve it with mash though as the potatoes were not soft and also reduce the stock.

KraftyKook

27th Jan, 2014

Cooked this last night for a family meal everyone enjoyed it. I used smoked paprika and passata (instead of tom. cooking sauce) which worked well and I served with homemade green olive bread.

agalatka

9th May, 2013

1.05

Awful! Boring, bland, and adding sauce from a jar really ruins it. Next time I'll try a goulash recipe completely from scratch.

lisaroserob

23rd Apr, 2013

5.05

Simple, quick and delicious. I had mine with some fresh bread to mop up the juices!

mummycakes

21st Apr, 2013

5.05

Love this! I use the slow cooker version of this recipe and it's delicious. My children love it too. I serve it in a bowl with plenty of crusty bread to dunk in.

GayleTM

3rd Aug, 2016

Would you mind sharing the slow cooker version of the recipe? I can't seem to find it? How long did you need to cook it in the slow cooker for? Thanks!

mrso08

9th Oct, 2016

Hi did you get the slow cooker recipe?

clairelou88

1st Feb, 2013

4.05

Really nice! Tweaked it a bit.. Used stewing steak added extra veggies spinach & courgette, reduced the stock as it was way too much

d_eszter

19th Jan, 2013

I totally agree with mightymangalica! That is exactly what I wanted to say after reading the recipe and the comments.
If anyone wants to cook a real Hungarian goulash ("gulyÃ¡s") SOUP, here is the recipe for 4 persons:
2 tbsp oil
40 dkg beef cut into cubes
2 onions chopped
paprika, salt, pepper
30dkg potatoes cut into cubes
1 tomato finely chopped
1 green pepper finely chopped
Heat the oil and cook the onions until soft. Add the beef to the onions and fry them for a bit till they are brown. Add the chopped tomato and pepper and cook for a few minutes. Then add paprika and season and pour lots of water on top (cca. 1 liter or as much as much soup you'd like to have). Cook it till the meet is half cooked and then add the potatoes. Then cook the soup until the meat and the potatoes are soft. Serve it with fresh bread and pickles.
It might take 2 hours till the beef softens.

mightymangalica

18th Jan, 2013

just for the record: it might be a perfectly delicious dish, but it has nothing to do with authentic Hungarian goulash (except for the beef part), so please don't call it goulash, call it something else. some of you were complaining about too much liquid, but goulash IS a soup, so I really cannot see the problem. doing some research before publishing a recipe has never harmed anyone before...

Pages

Thanks for your question - no this means a stock cube/ pot diluted with boiling water or heated homemade beef stock.

pinchysu

1st Jan, 2014

Definitely throw in an onion, 1 red pepper, 1 green pepper and garlic for extra flavour, I also added 1knorr chicken stock cube. I made mine in the slow cooker and the results were amazing. I also used a squeeze of tomato puree and some corn flour to thicken.

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